Whole Bonito & Prawn Teppanyaki with Edamame & Pickled Daikon

Ingredients

• 2x 400g whole bonito fish
• 700g prawns (shells removed and deveined with tail on)
• 3 tbsp fresh ginger (sliced)
• 2 spring onions (cut into 4cm lengths)
• 10 wooden skewers (soaked in water)
• 1 daikon (julienned)
• 1 carrot (julienned)
• 1 cup edamame beans
• 2 cups watercress
• 1 tsp furikake (for serving)
• ½ tsp shichimi togarashi (for serving)
• ½ Cup Obento Mirin Seasoning
• ½ cup Lee Kum Kee Premium Soy Sauce
• ½ cup Obento Cooking Sake
• 2 tbsp brown sugar
• 3 tbsp grated fresh ginger
• ½ cup Obento Rice Wine Vinegar
• ½ cup white vinegar
• 1 cup water
• ¼ cup sugar
• 1 tsp salt
• 1 tbsp Obento Rice Wine Vinegar
• 2 tsp sesame oil